Veal Stew with Tomato and Sage (Spezzatino di vitello con pomodori e salvia)

Veal Stew with Tomato and Sage (Spezzatino di vitello con pomodori e salvia)

  • Preparation 30 min
  • Cooking 1 h
  • Servings 6

Categories

Ingredients

    • 2 carrots, diced
    • 6 green onions, thinly sliced
    • 60 ml (1/4 cup) olive oil
    • 2 cloves garlic, lightly crushed
    • 10 fresh sage leaves
    • 1.4 kg (3 lb) boneless veal cross ribs, fat removed and cut into strips
    • 180 ml (3/4 cup) red wine
    • 2.5 ml (1/2 tsp) anchovy paste
    • 1 can 398 ml (14 oz) diced plum tomatoes
    • 20 small new potatoes, halved
    • Salt and pepper

Preparation

Note from Ricardo

You can replaced the cross ribs with 1 kg (2 lb) of veal or beef flank.

Personal Note